Basically this is prepared the exact same way that you prepare "Home-Style" Lotus Root except that you are using eggplant. I would recommend if you are making one or the other for a meal you might as well make both. It will give a little variety.
Selena prefers eggplant and I prefer the crunch of the lotus root.
There are a couple things you should be certain of if you are making the eggplant or lotus root jiaozi.
1. It's key that you have your deep fryer hot. (365-375)
2. If you don't hava good batter Tempura is a great one to use. You can buy some at your local Chinese market or if you live in the booney's and don't have one you can buy some online here.
Everything else is the same as the Lotus Root recipe which you can find here.
